Hybrid bacon cooking system

ABSTRACT

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser.No. 61/372,560, filed Aug. 11, 2010, and U.S. application Ser. No.13/207,065, filed Aug. 10, 2011, which are incorporated in theirentirety herein by reference.

BACKGROUND OF THE INVENTION

This invention relates generally to the cooking of bacon and, moreparticularly, to the cooking of bacon using a hybrid cooking system,which includes preheating the bacon using a first system and thenfollowed by using a second system to fully cook the bacon.

There are several ways of preparing bacon wherein the producer cooks thebacon prior to sale to the customer or consumer. This is referred to asprecooked bacon. One typical way of making precooked bacon is to usemicrowave heating. Typically, multiple microwave ovens are arranged inseries with a conveyor running through them to form a continuous cookingsystem. This provides for a fast cooking process and provides aneconomical way of producing precooked bacon. However, there have beeninstances where the appearance and the texture of the precooked bacon,cooked by microwave, could be improved. For example, the finishedproduct tends to be tough in texture and has char marks on the slicesproximate the locations of the cure solution injection sites. Anotherway of making precooked bacon is to use continuous spiral ovens with aheated gas such as hot air or steam which is circulated in the oven toheat and cook the bacon slices. Such ovens commonly use electricalheating elements or thermal oil heat exchangers to heat the circulatinggas. These heating surfaces are typically much hotter than the targettemperature for the circulating gas to increase the efficiency of heattransfer. For example, an oven with an air temperature setting of 350°F. would have the heating surface temperature of at least 450° F.However, such systems also may have issues with texture and retention offlavor. Although the texture is somewhat improved and char marks areeliminated by using electrically or thermal oil heated spiral ovens withsteam, it has been noted, for example, that the flavor changed in anegative way by having an off flavor and the flavor intensity of thecure solution was noticeably reduced.

Further, smoke is typically applied to bacon bellies before slicing andcooking in microwave ovens. These ovens typically have conveyor belts ontop of the bacon to hold the bacon in place on the lower transportconveyor belt. Therefore, it is not possible to add smoke in themicrowave oven since the top and bottom belts prevent the smoke fromreaching the bacon slices. Smoke can be applied to the bacon belly or tothe slices in a heated spiral oven during cooking. When smoke is appliedbefore slicing and cooking only the edges of the sliced bacon havesignificant smoke flavor. Whether applied before cooking or during thecooking of the slices, the smoke can darken the meat and/or develop abitter flavor because of reactions that occur at the high temperaturesof bacon cooking. Smoke applied to sliced bacon in a continuous ovenalso loses a significant amount of flavor and aroma with the heat andhigh air flow in the continuous oven. In addition, there are problemswith smoke coating the inside of the oven.

For the reasons stated above and for other reasons stated below, whichwill become apparent to those skilled in the art upon reading andunderstanding the present specification, there is a need in the art foran improved bacon cooking system.

BRIEF SUMMARY OF THE INVENTION

The above-mentioned problems associated with prior devices are addressedby embodiments of the present invention and will be understood byreading and understanding the present specification. The followingsummary is made by way of example and not by way of limitation. It ismerely provided to aid the reader in understanding some of the aspectsof the invention.

One embodiment method of making precooked meat pieces using a hybridcooking system comprises preheating meat pieces to a temperature of atleast approximately 140° F. to create preheated meat pieces. Thepreheated meat pieces are transferred to an oven heated with an externalheating source. The oven includes internal surfaces, and the externalheating source assists in keeping the internal surfaces at a temperaturebelow a smoke point of fat from the meat pieces. The preheated meatpieces are cooked in the oven to a water activity level of 0.92 or lessto create precooked meat pieces.

One embodiment method of making precooked bacon pieces using a hybridcooking system comprises preheating bacon pieces with a microwave ovento a temperature of at least approximately 140° F. to create preheatedbacon pieces. The preheated bacon pieces are transferred to an ovenheated with steam from an external steam generator. The oven includesinternal surfaces, and the steam assists in keeping the internalsurfaces at a temperature below 375° F. The preheated bacon pieces arecooked in the oven to a water activity level of 0.92 or less to createprecooked bacon pieces.

One embodiment method of flavoring meat pieces comprises cooking meatpieces with a heat source to a water activity level of 0.92 or less tocreate precooked meat pieces and applying flavoring to the precookedmeat pieces after the precooked meat pieces have been removed from theheat source and before the precooked meat pieces have cooled. Theflavoring is applied using an applicator selected from the groupconsisting of a vaporizer and an atomizer.

One embodiment externally heated oven comprises an oven compartment, afan in fluid communication with the oven compartment, and an externalheat generator operatively connected to the oven compartment. Theexternal heat generator is controlled by an oven temperature controlsystem.

BRIEF DESCRIPTION OF THE DRAWINGS

The present invention can be more easily understood, and furtheradvantages and uses thereof can be more readily apparent, whenconsidered in view of the detailed description and the following Figuresin which:

FIG. 1 is a schematic diagram of a hybrid bacon cooking system accordingto the principles of the present invention;

FIG. 2 is a graph showing a comparison of precooked bacon texture underthree different bacon cooking systems;

FIG. 3 is a table showing a lab analysis of finished precooked productunder various systems;

FIG. 4 is a photograph of precooked bacon that has been prepared usingonly a microwave system; and

FIG. 5 is a photograph of precooked bacon prepared using the hybridsystem of the present invention.

In accordance with common practice, the various described features arenot drawn to scale but are drawn to emphasize specific features relevantto the present invention. Reference characters denote like elementsthroughout the Figures and the text.

DETAILED DESCRIPTION OF THE INVENTION

In the following detailed description, reference is made to theaccompanying drawings, which form a part hereof, and in which is shownby way of illustration embodiments in which the inventions may bepracticed. These embodiments are described in sufficient detail toenable those skilled in the art to practice the invention, and it is tobe understood that other embodiments may be utilized and mechanicalchanges may be made without departing from the spirit and scope of thepresent invention. The following detailed description is, therefore, notto be taken in a limiting sense, and the scope of the present inventionis defined only by the claims and equivalents thereof.

Embodiments of the present invention provide a hybrid cooking system formeat pieces, which includes preheating the meat pieces using a firstsystem and then followed by using a second system to fully cook the meatpieces to a water activity level of 0.92 or less.

Although the term “bacon slices” is used throughout this description, itis understood that other types of meat pieces such as, but not limitedto, bacon pieces, breakfast strips, and turkey bacon could be used.

By using electrically heated spiral ovens with steam, it has been noted,for example, that the flavor changed in a negative way by having an offflavor and the flavor intensity of the cure solution was noticeablyreduced. As a result of the present invention, it has been determinedthat the off flavor was the result of the fat atomizing into the ovencompartment and contacting the hot surfaces of the electrical heatingelements that can reach temperatures of approximately 1000° F. Becausethe smoke point of bacon fat is approximately 375° F., the fatcontacting the electrical heating elements burned and created smokewithin the oven compartment, which negatively affected the flavor of thecooked bacon.

The inventors of the present invention found that using an external heatsource of superheated steam, rather than internal electrical heatingelements and steam, eliminated the off flavor. The external heat sourceof superheated steam kept the surfaces within the oven below the 375° F.smoke point of bacon fat and provided a more efficient heat transfer ofsteam for cooking. In addition, using an external heat sourcesignificantly reduces the risk of fire within the oven.

To address the dilution of the cure flavor, the inventors of the presentinvention determined that by including a preheating step using amicrowave oven, the cold slices of bacon were heated enough to reducethe amount of condensation that formed on the slices of bacon as theyentered the superheated steam oven and the fat that melted during thepreheating step formed a barrier around the slices of bacon so that anycondensation that did form was kept from contacting the bacon under thefat so that the flavor under the fat barrier was not diluted and washedoff.

Optionally, to enhance the flavor of the bacon slices, it was determinedby the inventors of the present invention that adding smoke or flavorafter the bacon slices were fully cooked to the desired water activitylevel, in a vaporized/atomized form, the aroma and delicate flavors ofthe smoke or flavor are retained on the bacon slices since the baconslices are warm enough to have the smoke or flavor adhere quicklythereto but are in the process of cooling down so the volatile aromasare not lost.

In one embodiment, referring to FIG. 1, there is generally disclosed at10 a hybrid bacon cooking system. Bacon bellies, which have been treatedwith a cure solution well known in the art and may or may not be heatprocessed, are sliced using a Grote slicer 20, or other suitable slicer,and the bacon slices are carried on a belt 30 into a microwave oven 40.Preferably, the bacon bellies are sliced at a thickness of 0.25 inch orless. In the microwave oven 40, as will be described more fullyhereafter, the sliced bacon is preheated to a temperature of at leastapproximately 140° F. to 210° F. An example of a suitable microwave oventhat could be used is the AMTek Microwave System, Model # MWO 2404-75,manufactured by Applied Microwave Technology, Inc. of Cedar Rapids,Iowa. The preheated bacon slices are then transferred onto a conveyor 50that is part of a superheated steam oven 60.

An example of a suitable superheated steam oven 60 that could be used isa Mini Spiral Oven manufactured by Unitherm Food Systems, Inc. ofBristow, Okla., that has been modified by eliminating the use of theelectrical heating elements and using externally heated steam insteadduring cooking. The superheated steam oven 60 includes a superheatedsteam generator 61 that supplies the superheated steam to thesuperheated steam oven 60. An example of a suitable superheated steamgenerator is Model # WH-753496DS manufactured by Applied ThermalSystems, Inc. of Brooklyn Park, Minn. The superheated steam is injectedat a rate sufficient to maintain the desired temperature into the steamoven 60 through the factory steam inlet port 62 and an additionalsecondary steam inlet port 63 positioned proximate the factory steaminlet port, and the steam is distributed through the steam oven 60 bythe factory steam distribution manifold and a secondary steamdistribution manifold, which are operatively connected to the respectiveinlet ports 62 and 63, to accommodate the higher steam flow to maintainthe desired oven temperature at maximum production rates. The secondarysteam distribution manifold was added diagonally along the bottom of thesteam oven 60. Because the Mini Spiral Oven was modified, an additionalinlet and manifold were added so that the factory steam inlet port wasnot overloaded. It is recognized that the additional inlet and manifoldmay not be needed if another type of oven is used or if an oven ismanufactured for this purpose. It is also recognized that the oven couldbe a batch type oven or be part of a continuous cooking system.

The temperature within the steam oven 60 is controlled by controllingthe heating elements of the generator 61 and by controlling the flowrate into the oven 60. More specifically, the temperature within thesteam oven 60 is controlled by sending a temperature setpoint value fromthe oven control panel 60 a to the superheated steam generatortemperature control panel 61 a. The oven control panel 60 a adjusts thetemperature setpoint signal to maintain the target temperature insidethe steam oven 60. It is recognized that another type of oventemperature control system could be used such as, but not limited to, asingle control panel. Any excess steam escapes the steam oven 60 via theconveyor inlet and outlet openings and is carried away by exhaust hoodslocated above each opening. The superheated steam is approximately 400to 1000° F. when it leaves the generator 61, and the steam equilibrateswithin the oven 60 to the desired temperature. The superheated steam isnot re-circulated but rather fresh superheated steam is used. The oven60 includes a fan 64 in fluid communication with the steam oven 60 tocirculate the gas/steam, which is exhausted out of the oven 60. Theheating elements within the oven 60 are not used except optionally topreheat the oven prior to introducing bacon. The bacon slices are cookedin the steam oven 60 to a water activity level of 0.92 or less to createprecooked bacon.

Optionally, a smoke generator 70 and/or a flavor atomizer 80 may beadded to the precooked bacon after it has exited the superheated steamoven 60 on a conveyor 90 in a cabinet. An example of a suitable smokegenerator is Model # R54 manufactured by GERMOS-Fessmann GmbH & Co KG ofRemshalden, Germany. To create the smoke within the cabinet, hardwoodchips were used in the smoke generator at a burn rate of 25 pounds perhour. An example of a suitable flavor atomizer is Red Arrow PowerSmoker, Model #100 Deluxe, manufactured by the Red Arrow EquipmentCompany, Inc., of Manitowoc, Wis. An example of a suitable flavor foruse with the flavor atomizer is maple flavor or honey flavor from WILDFlavors, Inc. of Erlanger, Ky. applied as an atomized fog within thecabinet. Alternatively, a solution of 30% sugar, 10% salt, and 60% watercould be atomized at a flow rate of 4 gallons per hour through the RedArrow Power Smoker. The smoke from the smoke generator and the atomizedflavor are applied while the product is still hot so that it absorbswell as the bacon cools. Because the flavoring of smoke and/or flavor isapplied after the bacon has been fully cooked and because the flavoringis in vaporized/atomized form, the volatile aromatic notes are retained.Preferably, the flavoring is applied for 10 to 20 seconds and it isvaporized/atomized, not sprayed. The finished product, after theoptional flavoring has been added, is then transferred, via conveyor100, where it is then cooled and packaged by any suitable means wellknown in the art.

Although superheated steam is described herein, it is recognized thatany other suitable external heat source could be used such as, but notlimited to, nitrogen or air as long as the grease/fat is filtered sothat it does not come into contact with the heating surface.

Preheating the sliced bacon with a microwave oven, or other suitableheating methods such as infrared or hot air, prior to fully cooking thesliced bacon in a superheated steam oven minimizes condensation on thesliced bacon surfaces. The preheating begins to melt the fat portion ofthe sliced bacon which encases the sliced bacon in melted fat. Themelted fat acts as a barrier that, along with the increased temperatureof the bacon slice, minimizes the amount of moisture condensation on thesurface of the sliced bacon when the sliced bacon is cooked in thesuperheated steam oven and reduces the amount of condensation thatcontacts the bacon under the melted fat. The cooking process time of thehybrid cooking system is less than that of just the superheated steamoven. See Example 1 below for an example of the reduced processing time.

Example 1

Raw bacon slices, sliced to 7 slices per inch, were cooked in asuperheated steam oven at an oven temperature of 375° F. The cookingtime was eight minutes to reach a water activity level of approximately0.85. Raw bacon slices, sliced to 7 slices per inch, were also cookedusing a hybrid system including a 14 kW preheat microwave oven for 55seconds and then a superheated steam oven at a temperature of 350° F.for five minutes, which resulted in a precooked bacon with a similarwater activity level of approximately 0.85. The overall processing timefor the hybrid system was 5 minutes 55 seconds as compared to 8 minutesfor the superheated steam oven only.

Example 2

Referring now to FIG. 2, precooked bacon was made using three differentmethods. The first method was a microwave oven, the second method was asuperheated steam oven, and the third method was a hybrid system inaccordance with the present invention wherein both a microwave oven anda superheated steam oven were used. The microwave oven only precookedbacon had a texture measured in pounds of force per cm² of 15.6 for thelean area and 6 for the fat area. The superheated steam only precookedbacon had a texture measured in pounds of force per cm² of 13.2 for thelean area and 5.7 for the fat area. However, the hybrid system precookedbacon had a texture measured in pounds of force per cm² of 10 for thelean area and 5.2 for the fat area thereby showing an improvement intexture of the final precooked bacon product.

Example 3

Referring now to FIG. 3, there is a lab analysis of four differentsystems. The first is labeled “AP Microwave Oven” and it is for amicrowave only system. The second is labeled “R&D Super Heated Steam(SHS) oven” and utilizes superheated steam only. The third is labeled“R&D SHS oven with atomizer”, which is also a superheated steam onlysystem with an atomizer added. Finally, the fourth is labeled “R&DMicrowave/SHS Hybrid system”, which is the system in accordance with thepresent invention. The analysis of each product shows a similar wateractivity level (Aw) of approximately 0.85. From the analysis of thepercentages of moisture, salt, and sugar content, it can be seen thatfor the hybrid system in accordance with the present invention there isincreased retention of moisture, salt, and sugar when compared to theother cooking systems.

Example 4

Referring now to FIGS. 4 and 5, it can be seen that the appearance ofthe precooked bacon shown in FIG. 5, which was made by the hybrid systemin accordance with the present invention, is superior to the microwaveonly system shown in FIG. 4 in that there is the elimination of charmarks, typical in microwave only cooking systems.

Example 5

Another test was conducted to compare the flavor and aroma of precookedbacon cooked in a standard continuous spiral oven with precooked baconcooked using the hybrid cooking system in accordance with the presentinvention.

For this test, the same bacon was used in both cooking systems. Thebelly type was Item No. 23508 obtained from the Austin, Minn. plant ofHormel Foods Corporation. The slice thickness was 7 slices per inch.

The settings for the process using the standard continuous spiral oven,Mini Spiral Oven manufactured by Unitherm Food Systems, Inc. of Bristow,Okla., were 30 slices per minute at 7 slices per inch. The oventemperature was set at 350° F., and internal electrical heating elementswere used to maintain this temperature. Steam was injected into the ovenat 5 pounds per minute which produced a steam level in the oven of atleast greater than 90%, and the recirculation fan speed was set at high(60 hz). The cook time was 8.8 minutes.

For the process using the hybrid cooking system, an AMTek MicrowaveSystem, Model # MWO 2404-75, manufactured by Applied MicrowaveTechnology, Inc. of Cedar Rapids, Iowa, was used for the preheating stepand a Mini Spiral Oven manufactured by Unitherm Food Systems, Inc. ofBristow, Okla. that was modified by eliminating the use of theelectrical heating elements and externally heated steam instead was usedto maintain the oven temperature. The source of the externally heatedsteam was a Superheated Steam Generator, Model # WH-753496DS,manufactured by Applied Thermal Systems, Inc. of Brooklyn Park, Minn.The settings for this process were 20 slices per minute at 7 slices perinch. The power setting for the microwave oven was 9 kw, and the timesetting for the microwave oven was 53 seconds. The superheated steamoven temperature was set at 350° F. Steam was injected into the oven atapproximately 10 pounds per minute at 700° F., and the recirculation fanspeed was set at high (60 hz). The cook time in the superheated steamoven was 7.7 minutes.

Samples of finished product were taken from each process. Bacon sliceswere placed on parchment paper and packaged using a nitrogen gas flushedMulivac roll stock machine. The samples from the oven only cookingsystem were numbered in the order in which they were produced so thatsamples from the beginning, middle, and end of the test could beidentified. For all sample packages submitted to the sensory panel,there were 10 slices per sheet of parchment paper and there were 2sheets of parchment paper placed in each package. A total of 65 packageswere collected and numbered in the order in which they were produced.Package numbers 1 through 5 were submitted as the beginning of the testcook, package numbers 25 thru 30 were submitted as the middle of thetest cook, and package numbers 60 thru 65 were submitted as the end ofthe test cook.

A set of four samples were submitted for a Descriptive Evaluation Panel,which comprised of 8 people trained to taste various attributes inbacon. Testing was done over three days. The four samples were 1) spiraloven only cooking system using electrical heating elements at thebeginning of 90 minute run; 2) cooking system from 1) at the middle of90 minute run; 3) cooking system from 1) at the end of 90 minute run;and 4) hybrid cooking system at the end of 180 minute run.

The samples were placed on parchment lined trays and heated in an oven,which was preheated to 400° F., for four minutes. The heated bacon wasplaced directly under warming lamps, equipped with red infrared heatlamps, for serving. The bacon was not drained or blotted. The bacon wasserved warm and, for each serving, the panelist was given one slice ofbacon on a paper plate. The panelists evaluated each product, one at atime, and returned the unused portion of the product. Each productevaluation was followed by a 5 minute rest interval, during which timethe panelist was provided with a cracker and water with lemon forrinsing her/his mouth. The panelists evaluated each product four timesaccording to a balanced serving order. All four products were analyzedthrough Analysis of Variance.

The following Tables 1 and 2 summarize the aroma and flavor attributesevaluated by the Descriptive Evaluation Panel. Appearance,texture/mouthfeel, and aftertaste/aftereffects attributes were alsoevaluated by the panel, but because these were not the primary focus ofthe present invention, only the aroma and flavor attributes are beingdescribed herein. The higher the attribute score number, the moreintense the attribute was perceived by the panel members. The positivearoma attributes are smoke aroma, sweet aroma, and salt aroma. Thenegative aroma attributes are fat aroma, old meat aroma, burnt aroma,and artificial aroma. The positive flavor attributes are smoke flavor,sweet flavor, and salt flavor. The negative flavor attributes are fatflavor, old meat flavor, and artificial flavor.

TABLE 1 Means for Aroma Attributes Spiral Oven with Spiral Oven withSpiral Oven with Hybrid Attribute Electrical Elements, ElectricalElements, Electrical Elements, Oven, Description Beginning of Run Middleof Run End of Run End of Run Smoke Aroma 25.47 22.22 19.84 29.22 FatAroma 18.47 21.22 20.22 18.66 Sweet Aroma 11.91 7.94 8.66 13.41 Old MeatAroma 4.75 6.78 10.31 4.28 Salt Aroma 6.31 6.12 4.56 7.47 Burnt Aroma3.47 3.91 2.88 3.62 Artificial Aroma 4.88 5.44 8.94 5.28

TABLE 2 Means for Aroma Attributes Spiral Oven with Spiral Oven withSpiral Oven with Hybrid Attribute Electrical Elements, ElectricalElements, Electrical Elements, Oven, Description Beginning of Run Middleof Run End of Run End of Run Smoke Flavor 21.72 21.41 19.12 29.22 SaltFlavor 19.84 20.75 19.72 30.03 Sweet Flavor 12.72 13.91 12.16 18.16 FatFlavor 19.56 23.56 24.59 24.06 Old Meat Flavor 5.62 5.25 8.91 3.47Artificial Flavor 5.16 4.50 8.38 5.00

The results of the Descriptive Evaluation Panel indicated that there isa detectable off flavor created in the electrically heated spiral oventest samples, and the off flavor increased in intensity as the test runprogressed. There was also a noted reduction in the salt and sugarflavor intensity in the electrically heated spiral oven test sampleswhen compared to the hybrid system test samples.

Generally, with regard to the electrically heated spiral oven testsamples, over the run from beginning to end, the samples decreased insmoke aroma, had lighter lean color, and had a more uniform, rectangularshape. Samples from the beginning of the run, as opposed to the middleand the end of the run, appeared leaner, less greasy, and shorter inlength and they had less juicy fat texture, required more chewing toswallow, and had less fat aftertaste. Samples from the middle of therun, as opposed to the beginning and the end of the run, appeared morerippled/wavy and were crisper.

Generally, on average, the test samples from the hybrid process had moresmoke aroma, had longer slice length, were less rubbery, had more juicyfat texture, had more smoke and salt flavor and aftertaste, had lowerwater activity levels, and had higher sugar/sucrose and salt/sodiumcontents.

It was determined that keeping the surface areas within the ovencompartment below the smoke point of bacon fat, below 375° F., resultedin producing precooked bacon with reduced off flavors. To accomplishthis, externally heated steam was used to provide the energy required tofully cook bacon. The superheated steam quickly equilibrates to thedesired oven temperature without creating surface temperatures above375° F. within the oven compartment.

It was also determined that preheating the bacon slices prior toentering the superheated steam oven improves the flavor intensity of thefinished bacon.

The above specification, examples, and data provide a completedescription of the manufacture and use of the composition of embodimentsof the invention. Although specific embodiments have been illustratedand described herein, it will be appreciated by those of ordinary skillin the art that any arrangement, which is calculated to achieve the samepurpose, may be substituted for the specific embodiment shown. Thisapplication is intended to cover any adaptations or variations of theinvention. Therefore, it is manifestly intended that this invention belimited only by the claims and the equivalents thereof.

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 27. A method of making precooked baconpieces using a hybrid cooking system, comprising: preheating baconpieces to create preheated bacon pieces, the preheating forming abarrier with melted fat around the preheated bacon pieces; transferringthe preheated bacon pieces to a cooking compartment of an oven, thecooking compartment being heated with steam, the barrier preventing anycondensation that forms from contacting the preheated bacon pieces underthe melted fat and diluting flavor in the preheated bacon pieces, thecooking compartment including internal surfaces, the steam assisting inkeeping the internal surfaces at a temperature below 375° F. therebyreducing off flavors during cooking in the cooking compartment; andcooking the preheated bacon pieces in the cooking compartment to a wateractivity level of 0.92 or less to create precooked bacon pieces.
 28. Themethod of claim 27, wherein the bacon pieces are preheated to atemperature of at least 140° F.
 29. The method of claim 27, wherein thebacon pieces are preheated to a temperature of 140° F. to 210° F. 30.The method of claim 27, wherein the bacon pieces are preheated using apreheating method selected from the group consisting of a microwaveoven, an infrared oven, and hot air.
 31. The method of claim 27, whereinthe steam is generated in an external steam generator external to thecooking compartment, the steam being injected into the cookingcompartment and being approximately 400° F. to 1000° F. when the steamleaves the external steam generator.
 32. The method of claim 27, whereina steam level in the cooking compartment is at least greater than 90%.33. The method of claim 27, further comprising a heating element withinthe cooking compartment of the oven to preheat the cooking compartment.34. The method of claim 27, wherein the bacon pieces are bacon slicescreated from slicing bacon bellies to a thickness of approximately 0.25inch or less.
 35. A method of making precooked meat pieces using ahybrid cooking system, comprising: preheating meat pieces in a firstcooking compartment using a preheating method selected from the groupconsisting of a microwave oven, an infrared oven, and hot air to createpreheated meat pieces, the preheating forming a barrier with melted fataround the preheated meat pieces; transferring the preheated meat piecesto a second cooking compartment heated with a heating source, thebarrier preventing any condensation that forms from contacting thepreheated meat pieces under the melted fat and diluting flavor in thepreheated meat pieces, the second cooking compartment including internalsurfaces, the heating source assisting in keeping the internal surfacesat a temperature below a smoke point of fat of the meat pieces therebyreducing off flavors during cooking in the second cooking compartment;and cooking the preheated meat pieces in the second cooking compartmentto a water activity level of 0.92 or less to create precooked meatpieces.
 36. The method of claim 35, wherein the meat pieces arepreheated to a temperature of at least 140° F.
 37. The method of claim35, wherein the meat pieces are preheated to a temperature of 140° F. to210° F. to create the preheated meat pieces.
 38. The method of claim 35,wherein the meat pieces are bacon slices created from slicing baconbellies to a thickness of approximately 0.25 inch or less.
 39. Themethod of claim 38, wherein the internal surfaces of the second cookingcompartment are kept below 375° F.
 40. The method of claim 35, whereinthe meat pieces are preheated in the first cooking compartment using themicrowave oven.
 41. The method of claim 35, wherein the second cookingcompartment is heated with an external heating source, the externalheating source being external to the second cooking compartment.
 42. Themethod of claim 35, wherein the second cooking compartment is heatedwith steam.
 43. The method of claim 42, wherein the steam is heated withan external steam generator, the steam is injected into the secondcooking compartment, and the steam is approximately 400° F. to 1000° F.when it leaves the external steam generator.
 44. The method of claim 43,wherein a steam level in the second cooking compartment is at leastgreater than 90%.
 45. A method of making precooked meat pieces using ahybrid cooking system, comprising: preheating meat pieces to createpreheated meat pieces, the preheating forming a barrier with melted fataround the preheated meat pieces; transferring the preheated meat piecesto a cooking compartment of an oven heated with steam, the barrierpreventing any condensation that forms from contacting the preheatedmeat pieces under the melted fat and diluting flavor in the preheatedmeat pieces, the cooking compartment including internal surfaces, thesteam assisting in keeping the internal surfaces at a temperature belowa smoke point of fat of the meat pieces thereby reducing off flavorsduring cooking in the cooking compartment; and cooking the preheatedmeat pieces in the cooking compartment to a water activity level of 0.92or less to create precooked meat pieces.
 46. The method of claim 45,wherein the meat pieces are preheated using a preheating method selectedfrom the group consisting of a microwave oven, an infrared oven, and hotair.
 47. The method of claim 45, wherein the meat pieces are preheatedto a temperature of at least 140° F.
 48. The method of claim 45, whereinthe meat pieces are preheated to a temperature of 140° F. to 210° F. tocreate the preheated meat pieces.
 49. The method of claim 45, whereinthe steam is generated by an external steam generator external to thecooking compartment, the steam being injected into the cookingcompartment and being approximately 400° F. to 1000° F. when the steamleaves the external steam generator.
 50. The method of claim 45, whereinthe meat pieces are bacon slices created from slicing bacon bellies to athickness of approximately 0.25 inch or less.
 51. The method of claim50, wherein the internal surfaces of the cooking compartment are keptbelow 375° F.